Razzmatazz Charlotte Cake

Yield:16 servings

Ingredients

• 1 1/2 (3 ounce) packages soft ladyfingers
• 1 tablespoon apple jelly, melted
• 1 tablespoon coarse sugar
• 1/4 cup seedless raspberry jam
• 2 (.25 ounce) packages unflavored gelatine
• 1 1/2 cups milk
• 1/2 cup granulated sugar
• 6 egg yolks
• 2 (4 ounce) bars bittersweet chocolate, melted
• 1/2 cup raspberry liqueur
• 1 (8 ounce) container frozen whipped topping, thawed

Instructions

1. Brush one side of 18 ladyfingers with jelly, then sprinkle with coarse sugar. Arrange around edge of 8-inch pan. Line bottom with ladyfingers. Brush with jam.
2. Sprinkle gelatine over 1/4 cup cold water; set aside.
3. In saucepan, boil milk and sugar.
4. Whisk 1 cup hot milk into egg yolks. Add egg yolk mixture and gelatine to milk. Reduce heat, and cook for 5 minutes.
5. Remove from heat.
6. Add chocolate and liqueur. Place in bowl of ice water, then stir until thick.
7. Fold in whipped topping. Carefully pour into pan.
8. Chill for 6 hours.
9. Top with a ring of raspberries and a few mint leaves.